Red Trout

mollyshark

Picked up some red trout filets the other day and today seems like a fine day to do them. I have NO idea if these are mild, tangy, whatever, so not sure where to start. Would some Raging River rub do it and a quick 400 degree flip/flip or should I marinade these a bit?

sprinter

Mollyshark,[p]Sorry about not getting to you yesterday, this may be too little too late. But I'll give you my two pennies anyway.[p]I cooked/smoked some trout this weekend, first time for doing so. Its a pretty red/pink fish as you say and the flavor and texture is very similar to salmon. Cook it the same way you would any familiar salmon recipe.[p]I was cooking mine for my parents, they needed about 2 pounds of smoked trout for a recipe they were making for their dinner club. I smoked 4 fillets at 250 indirect for about 3 hours, maybe a bit less. They acted JUST like salmon as it smoked with the liquid and oils in the fish coming out of the fish as it smokes. I used cherry wood for the smoke. Not only did they act just like salmon, in my opinion, they TASTED just like salmon also. Maybe a bit lighter and a bit oilier but very very similar.[p]Hope this helps. If you cooked them already, what did you end up doing to them?[p]Troy

Steve-O

sprinter,
I smoke trout pretty often and do it direct at 250¡ - saves you a lot of time, and it turns out great. I turn them once half way through and that's all the attention they need. I have been using alder wood, but might try the cherry wood next time around.

mollyshark

sprinter,[p]Ended up sprinkling all over with Raging River rub and a dab of lemon and olive oil and cooking them direct at about...I dunno...350 or so. Didn't take long at all. Flipped half way. Delicious things. Next time will use a little more rub, but those sure are a nice fish. No fishy taste and very moist. Oh yes, threw in some applewood chips also, although that fast and that hot, don't know if I got much flavor out of them. Either way, they disappeared in a flash![p]mShark